1 How to make
1.1 Serving Size
1.2 Ingredients
Curd, Few drops of lemon juice, Milk
Pasteurized Cow milk, Rennet, Starter culture
1.2.1 Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
1.3 Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
Overnight
3-9 months of aging
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
Not Available
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life